Learn how to cook brats on the stove easily and quickly. I sear the bratwurst first without poking holes in the casing, then cook them gently with a little beer and onions. This stovetop method takes about 20 minutes and makes juicy, perfectly cooked brats without a grill.
I've been living in Germany for 23 years, and I must have cooked what feels like millions of brats by now. This is one of my favorite ways of cooking bratwurst on the stove.
If you are at it, check out how you can cook Brats in the Oven or make Air Fryer Brats. And should you only have frozen brats, see How to Cook Frozen Sausages.
Featured comment:
Jenn B: Really good and super easy! Rave reviews from the family and was able to get dinner on the table fast. Will definitely be making these again!
Ingredients: 3 + salt, pepper & oil | Prep Time: 5 minutes | Cook Time: 20 minutes | Servings: 5 | Difficulty: Easy
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What is a Bratwurst?
The German sausage. You can buy them anywhere - from cheap supermarket versions to high-quality ones from the local butcher.
There are many types of bratwurst, depending on the region. The most common are the fine and the coarse ones. Both are tasty, but everyone has a favorite. I usually go for the coarse ones, especially when cooking them on the stovetop. For grilling, I buy both - most kids like the finer ones better.
Bratwurst is everywhere: public events, parties, Oktoberfest, fall fairs - you name it. Slowly grilled over charcoal, stuffed in a bun with mustard or ketchup, or sliced up and drenched in curry sauce, they're always a hit.
Recipe ingredients
Just 3 ingredients + a little oil, salt, and pepper. You could add a small pinch of caraway seeds to the liquid for a slightly different flavor, but it's not mandatory; I just like it.
Bratwurst: Buy good-quality, preferably coarse brats. My brats weighed about 2.7 oz/ 75 g each. A little more or less is fine. You might want to prolong the cooking time if they are much larger.
Onions: one medium sliced onion.
Beer: about 1 cup/ 250 ml. I use lager or pils; they have a nice, mild flavor that's not overpowering.
- You don't have to use beer. You can use chicken, beef, or vegetable stock, non-alcoholic beer, apple juice, cider, or even water instead. Apple juice or cider will make the dish slightly sweeter.
See the recipe card for full information on ingredients and quantities.
How to cook brats on the stove?
Cooking brats on the stove takes about 20 minutes. Sear them first, then add the liquid, cover the pan, and finish cooking them gently on low heat. The brats are done when their internal temperature reaches 160°F/ 71°C.
Step #1: Sear the brats on medium-high heat for 3 minutes, flip with tongs, and brown the other side for another 3.
Step #2: Add the onion slices between the sausages and cook for about 2 minutes, until golden, stirring a few times.
Step #3: Flip again, pour in the beer, cover, reduce the heat, and cook on low for about 10 minutes, flipping once halfway through.
Step #4: Remove the bratwurst, season the sauce with salt and pepper, and reduce for about 2 minutes. Return the brats to the pan and turn them in the sauce.
Tips
Don't poke holes in the casing. The brats will release their juices and flavor. Cooking them gently in the liquid helps prevent them from splitting; at least, it has never happened to me, and I cooked more brats than I can count over the years. Keep an eye on the heat as well; the liquid should simmer gently rather than boil vigorously.
The internal temperature should read 160°F/ 71°C. If you don't have an instant-read thermometer (the Amazon affiliate link opens in a new tab), just cut one sausage in the middle; it's easy to see if it's cooked through.
Skillet: I use my cast-iron skillet all the time. Another sturdy pan or a non-stick pan works as well.
The beer will not make a lot of sauce. After browning, the liquid allows the brats to finish cooking gently in the covered pan. It also adds flavor.
What to do with leftovers?
Let the cooked brats come to room temperature and refrigerate them in an airtight container. It's very easy to reheat them in the pan. However, you should add a bit of extra beer or another liquid. Reheat them gently on the stove, covered, and stirring occasionally.
Freeze the leftovers in freezer bags for up to 2 months. Defrost in the fridge and reheat well before serving.
How to serve bratwurst?
Always with mustard. Otherwise, you can have them with bread, stuffed in a bread roll or hot dog bun, or with fries, ketchup, or mayonnaise.
They also go well with German Potato Salad or any kind of potato salad, with German Noodle Salad, oven-baked Potato Wedges with Chili, and most other potato side dishes you can think of.
Make Cooked Sauerkraut to go with the brats. Brats and Sauerkraut are a match made in heaven. If you have some mashed potatoes on the side, you will feel like you are in Germany.
How to Cook Brats on the Stove
Equipment
- Large cast-iron skillet or heavy-bottomed pan
Ingredients
- 10 small brats about 2.7/ 75 g oz each, Note 1
- 1 tablespoon vegetable oil
- 1 medium onion more or less 5.5/150 g oz
- 1 cup beer Notes 2,3
- fine sea salt and black pepper
Instructions
- Cut the onions: Quarter the onion and slice the quarters.1 medium onion
- Sear the brats: Heat the pan and add the oil. Sear the brats on medium-high heat for about 3 minutes, flip using tongs, and cook on the other side for another 3 minutes.1 tablespoon vegetable oil + 10 small brats
- Add the onions between the sausages and cook for about 2 minutes, until golden, stirring a few times.
- Cook brats: Flip the sausages again, add beer, cover, and cook on low heat for about 10 minutes, flipping again halfway. The internal temperature should read 160°F/ 71°C. If you don't have an instant-read thermometer, just cut one brat in the middle; it's easy to see if it's cooked through.1 cup beer
- Make the sauce: Remove the brats, add salt and pepper to taste, and reduce the sauce for about 2 minutes. Return the sausages to the pan and turn them into the sauce. Serve immediately. fine sea salt and black pepper
Notes
- Size and cooking time: If your brats are larger, that's fine. Just increase the cooking time slightly and check if they are done by cutting one in the middle.
- Beer: I use lager or pils.
- Replace beer with other liquids like apple juice, cider, chicken, beef stock, vegetable stock, or even water. Non-alcoholic beer should be fine as well.
Daniel R says
Great recipe but docking a star for the suggestion that ketchup come anywhere close to brats.
Yum says
Pretentious retard
Lex says
Directions unclear, says half cup of beer up top, then 1 cup at bottom. Drank rest of beer and didn't have any extra🤣
Smells good and tastes superb. Will try again forsure.
Adina says
Hence the good mood! Glad you liked the sausages. 😁